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Chicken Tagine with Preserved Lemon and Olives

A North African braised chicken dish fragrant with saffron, ginger, and cumin, brightened with briny preserved lemon and meaty green olives - deeply savory and perfect over couscous.

90 minMediumServes 4480 cal/serving

North AfricanDinnerStovetopMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeCorn-Free

Ingredients

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/4 tsp saffron threads, crumbled
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 cups low-sodium chicken broth
  • 1 preserved lemon (rind only, pulp discarded), rind thinly sliced
  • 1 cup pitted green olives (Castelvetrano or manzanilla)
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

  1. 1

    Pat 3 lbs bone-in, skin-on chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken skin-side down and sear without moving for 5 to 6 minutes until deep golden brown. Flip and sear the other side for 3 minutes. Transfer to a plate.

  3. 3

    Reduce heat to medium. Add 2 thinly sliced yellow onion to the pot and cook, stirring, for 6 to 8 minutes until softened. Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute more.

  4. 4

    Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp smoked paprika, and 1/4 tsp crumbled saffron threads. Toast the spices, stirring, for 30 seconds until fragrant.

  5. 5

    Pour in 2 cups low-sodium chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Nestle the chicken back in skin-side up along with any juices.

  6. 6

    Scatter 1 rind thinly sliced preserved lemon (rind only, pulp discarded) and 1 cup pitted green olives (Castelvetrano or manzanilla) over and around the chicken. Reduce heat to low, cover, and braise for 35 to 40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender.

  7. 7

    Taste the braising liquid and adjust seasoning. Serve garnished with 1/4 cup roughly chopped fresh cilantro and 1/4 cup roughly chopped fresh flat-leaf parsley.

Questions

How long does Chicken Tagine with Preserved Lemon and Olives keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken Tagine with Preserved Lemon and Olives?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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